摘要
采用GC-MS、智能感官、理化、微生物及感官评价等多维技术联用,分析发酵青稞烤肉腌料粉的原料特性和风味特征。结果表明:发酵青稞烤肉腌料粉的酸性蛋白酶含量为73 U/g时,对肉制品具有一定的嫩化效果;理化和微生物等指标符合国家安全标准;经GC-MS分析共鉴定出挥发性物质120种,以醇类、醛类、烯烃类、醚类、硫化物等为主,风味物质丰富。与5种市售腌料对比,发酵青稞腌料制备的烤肉,在感官风味特征上,明显优于对照组;质构、电子鼻气味轮廓和电子舌滋味特征分析表明,其适口性良好、香气充盈、鲜酸味突出,具有明显的藏式风味。发酵青稞烤肉腌料粉具有显著藏式地域风味特色,作为烤肉调味腌料扩大了青稞的使用场景。
This study investigated the raw material characteristics and flavor features of fermented highland barley barbecue marinade powder using multi-dimensional techniques such as GC-MS,intelligent sensory analysis,physicochemical assays,microbial testing,and sensory evaluation.The results showed that the marinade powder demonstrated meat-tenderizing effects at an acid protease content of 73 U/g.All physicochemical and microbiological indicators meet the national safety standards.GC-MS analysis identified 120 volatile substances,mainly alcohols,aldehydes,olefins,ethers,and sulfides,indicating abundant flavor substances.Compared with five commercially available marinades,the barbecue prepared with fermented highland barley marinade significantly superior sensory characteristics.Analysis of texture,electronic nose odor profile and electronic tongue taste characteristics showed that it had good palatability,full aroma,outstanding umami and sour taste,and had obvious Tibetan flavor.The fermented highland barley barbecue marinade powder has significant Tibetan regional flavor characteristics and expands the application scope of highland barley as a barbecue seasoning marinade.
作者
彭毅秦
刘凯
卢雪松
杨平
丁捷
任政伟
陈韬
PENG Yiqing;LIU Kai;LU Xuesong;YANG Ping;DING Jie;REN Zhengwei;CHEN Tao(Cuisine Science Key Laboratory of Sichuan Province,Sichuan Tourism University,Chengdu,Sichuan 610100,China;College of Culinary and Food Science Engineering,Sichuan Tourism University,Chengdu,Sichuan 610100,China;Catering and Tourism Service Department,Yinchuan Vocational and Technical College,Yinchuan,Ningxia 750021,China)
出处
《美食研究》
北大核心
2025年第4期64-69,I0004,I0005,共8页
Journal of Researches on Dietetic Science and Culture
基金
四川省科技厅重点研发项目(2024YFTX0025)
四川旅游学院科研团队项目(21SCTUTD03)
四川旅游学院校级科研项目(2022SCTUZK87)
四川旅游学院大学生创新创业项目(202401062,202402104,202402055,202302012)
四川旅游学院大学生科研项目(2024XKZ47)
拉萨市科技计划项目(LSKJ202535)
川菜发展研究中心项目(CC20Z02,CC19Z16)
成都大学肉类加工重点实验室项目(19-R-26)
烹饪科学四川省高等学校重点实验室项目(PRKX2024Z04,HQPRKX2020Z01)。
关键词
发酵青稞粉
腌料
藏式风味
基础特征
风味特征
fermented highland barley powder
marinades
Tibetan flavor
fundamental characteristics
flavor characteristics
